Cider-poached scallops with marinated rhubarb and radishes
By chef Raphaël Vézina; recipe taken from “Vins et Gastronomie Fourchette bleue 2021.”
Mexican-style redfish tacos.
A creation of the Exploramer team; ; recipe taken from “Vins et Gastronomie Fourchette bleue 2021” and the Croque-Poissons recipe booklet, which is the award of the eponymous rally that is offered to family teams as part of their visit to the museum and Aquarium.
Pairings
Ocean-inspired lemonade
Fill a glass with water and add freshly squeezed lemon juice and sugar to taste.
Then, add a drop of blue food colouring to represent the sea. Garnish the glass with a lemon wedge and a sprig of mint.
Beach vibe guaranteed!
By chef Raphaël Vézina; recipe taken from “Vins et Gastronomie Fourchette bleue 2021.”
By chef Christophe Mamelonet; recipe taken from Vins et Gastronomie Fourchette bleue 2021.
By Chef Yannick Ouellet, Gaspésie Chef; recipe taken from Vins et Gastronomie Fourchette bleue 2021.
By chef Simon Devost Dulude; recipe taken from Vins et Gastronomie Fourchette bleue 2021. This recipe is an old favourite at domaines Albert Bichot, a fine bouquet partners!
By chefs Yan Olivier Ménard and Philippe Szeto; recipe taken from “Vins et Gastronomie Fourchette bleue 2021”.